Bruschetta Chicken

A sheet pan dinner with all the flavor of a slow-cooked meal, perfect for busy weeknights!

Bruschetta Chicken

Bruschetta Chicken


  • 4 boneless, skinless chicken breasts
  • kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/3 cup freshly grated Parmesan
  • 4 ounces fresh mozzarella cheese, cut into 4 slices
  • For the bruschetta topping:
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 cup basil leaves, chiffonaded
  • kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees.
  2. Lightly oil a baking sheet or coat with nonstick spray.
  3. To make bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic and basil in a medium bowl; season with salt and pepper. Set aside.
  4. Season the chicken with salt and pepper.
  5. Place chicken in a single layer on one side of the baking pan.
  6. Place potatoes on the opposite side in a single layer.
  7. Add olive oil, garlic, thyme, oregano, basil and Parmesan.
  8. Season with salt and pepper.
  9. Gently toss to combine.
  10. Bake for 25 minutes or until chicken is cooked through and potatoes are golden brown and crisp. Top chicken with mozzarella in the last 10 mintues of cooking.
  11. Serve with bruschetta topping.
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